For an exceptionally tender bird that roasts in a fraction of the time of a whole one, consider spatchcocking and brining your chicken. All you need to spatchcock a chicken is a set of sturdy kitchen shears.

Fish can be dry-brined relatively quickly compared to chicken and other proteins, and the benefits are just as magical: The dry-brining process extends shelf life, aids in crisping the skin, prevents overcooking and firms up the flesh.

Bitter greens and sweet peaches are a perfect pairing for buttery pan-seared flank steak. Even better, this one-pan dinner comes together in just 20 minutes.

This combo of starchy red lentils, creamy potatoes, and fiery ginger is my ideal chicken soup. It’s the bowl my mom would make whenever I had a cold or tingle in my throat. The spicy pepper, warm turmeric, and perky green chiles quickly cleared up whatever ailed me.

This is the soup I make when I really need soup. When I’m sick or just sick of cooking. It skips fussy searing for soothing simmering instead.

Pork shoulder is studded with garlic and seared until golden brown all around. Next, even more garlic is sweated down with briny anchovies and bright Calabrian chiles. After a splash of white wine, it simmers for hours until the pork gets all kinds of tender, moist, and succulent.

This roast is cooked in the style of American barbecue, while maintaining Indian flavors, and has a serious spice-coated crust, like bark on a brisket.

Inspired by paella — lots of smoky paprika and a sofrito base, which is a mixture of bell pepper, onion, garlic, and tomato, and the traditional starting place for many Spanish dishes, from fideua to stewed oxtails.

For nearly every special occasion, my amu would make a big pot of biryani, heady with warm spices, saffron, and aromatic aged basmati rice. This one-skillet rice gives me all those party vibes, but in a mini version that I can whip up for just myself

Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. Set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice.

This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich

The meat is basted with a mixture inspired by salsa negra, a deeply flavored bittersweet salsa made from fried morita chiles and piloncillo. Create a quick pantry salsa by blending canned chipotle chiles in adobo with brown sugar, charred garlic, and vinegar to provide similar smoky, sweet, and bitter flavors. The simple cilantro-lime slaw adds cool crunch against the rich meat and chipotle heat.

To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

With a crispy top hiding a layer of jammy, tomato-y noodles, this one-skillet meal is anything but one-note. There's flavor at every stage.

Crispy-sweet red onions that roast alongside the squash for a finishing dose of flavor and texture.

Set out to develop a simplified biryani, swapping out lamb leg for quick and forgiving chicken thighs, paring down the spices to just a few pantry essentials—warm cinnamon and cardamom, spicy black pepper; chopped nuts, sweet dried fruit—and using a heavy-lidded dutch oven to hold in all the steam, without the traditional dough seal. Think of this as an introductory biryani that allows you to focus on what really matters: the rice.

Make dinner in a flash with this sheet pan broiled porgy.

Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak. Even better, this one-pan dinner comes together in just 15 minutes.

A change of pace from your usual fish dinner, this is great served alongside rice and a simple cucumber salad.

The oven shoulders most of the work in this easy lamb shoulder braise.

For perfectly cooked duck with crispy skin, this recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow

This chicken-potato-red lentil porridge is bright with turmeric and seasoned with ginger, a pungent hit of mustard oil, and a garnish of spicy green chutney.